Black Bottom Pecan Pie With Choclate Rum Mousse – a delicious recipe with eggs, dark corn syrup, sugar, butter, rum, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Lightly beat together eggs, corn syrup, sugar, butter, 3 Tbs. rum, vanilla and salt. Do not over beat. Stir in pecan halves and half of the chocolate morsels (1/2 cup).
3
Pour into unbaked pie shell. Cover edges w/foil. Bake 25min. Remove foil.
4
Bake 20-25 minutes more (till knife comes out clean). Cool, then chill.
5
For chocolate rum mousse melt remaining 1/2 cup chocolate morsels over hot (not boiling) water stir until smooth.
6
Whip 1 cup heavy cream and 1 Tbs. rum until soft peaks form.
7
Gently fold in melted morsels. I add a spoonful at a time of the whipped cream into the chocolate (since the chocolate is never the right consistency for me) then fold it all together.
1333
kcal
Calories
105
g
Fat
83
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 eggs, 3/4 cup dark corn syrup, 1/2 cup sugar, 1/4 cup butter, melted, and more.
Yes, Black Bottom Pecan Pie With Choclate Rum Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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